Description

This Homemade Soft Pretzels recipe yields eight deliciously golden and chewy pretzels perfect for a cozy snack or party treat. The dough is enriched with butter and lightly sweetened, then boiled briefly in a baking soda solution to achieve that classic pretzel texture before baking to perfection. Finished with a buttery brush and coarse salt, these soft pretzels are irresistibly flavorful and easy to make at home.

Ingredients

Scale

For the Dough

2 ¼ teaspoons active dry yeast (1 standard packet)
1 cup warm water
1 tablespoon unsalted butter, melted
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour (plus up to ¾ cup more if needed)

For the Baking Soda Bath

2 cups water
2 tablespoons baking soda

For the Finish

1 tablespoon coarse salt
6 tablespoons salted butter, melted

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Instructions

Preheat Oven: Preheat your oven to 475°F (245°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
Activate Yeast: In a stand mixer bowl, mix the active dry yeast, warm water, and sugar. Let it sit until the mixture becomes frothy, indicating the yeast is activated and ready.
Make Dough: Stir in the salt and melted unsalted butter into the yeast mixture. Gradually add the all-purpose flour while kneading until the dough is smooth and no longer sticky. Continue kneading for about 5 minutes to develop gluten.
Rest Dough: Place the dough in a lightly oiled bowl. Cover it with a damp towel and let it rest for 15 minutes to allow the gluten to relax and the dough to slightly rise.
Prepare Baking Soda Bath: Bring 2 cups of water and the baking soda to a boil, then remove from heat and let it cool slightly—this bath will help form the pretzels’ signature crust.
Shape Pretzels: Divide the rested dough into 8 equal pieces. Roll each piece into long ropes and shape them into pretzels.
Boil Pretzels: Soak each pretzel in the baking soda bath for 2 minutes, which gives the pretzels their unique chewy texture and dark golden crust after baking.
Bake Pretzels: Place the pretzels on the prepared baking sheets, sprinkle them with coarse salt, and bake in the preheated oven for 8-9 minutes until golden brown.
Finish and Serve: Immediately after baking, brush the pretzels generously with melted salted butter for extra flavor and shine. Serve warm and enjoy!

Notes

You can adjust the amount of coarse salt on top to your preference or substitute with flavored salts for variation.
If the dough is too sticky when kneading, add flour a little at a time until manageable but avoid over-flouring, which can make pretzels tough.
The baking soda bath is essential for authentic soft pretzel flavor and texture—do not skip or substitute with plain water.
Pretzels are best enjoyed fresh and warm but can be reheated in a warm oven to restore softness.
You can experiment with toppings such as cinnamon sugar or cheese after baking for different flavor profiles.